Photo by Joseph De Leo. How to use tamarind pulp: Swirl rehydrated tamarind pulp into a marinade for fish or meat—tamarind pairs especially well with soy sauce, garlic, and some kind of chile for heat. Or, whir those same flavors into a dipping sauce, like in this sambal oelek—flecked sauce. Tamarind pulp alongside fresh lime is what gives this pad thai its refreshingly sweet-tart flavor.
Tamarind concentrate is a cooked down, intensely flavored, syrupy version of the fruit. It often has a pickling agent or preservative added, like sodium benzoate or citric acid. But tamarind concentrate is undeniably convenient—you can add it directly to your dish, no rehydrating required.
Those are generally looser in consistency than concentrate is, but your results will vary by brand. The idea is to extract the juice and paste by pouring the mixture into a fine strainer and pressing on the solids. The end results are a smooth paste that you can use in all the recipes that call for tamarind. Throw away the seeds and fiber. You can prepare the large batches of paste with the pulp using this method as it can easily be frozen in small forms that are more convenient to use.
Ice cube trays may come handy to get this done. Whether concentrate or paste, tamarind is quite easy to use straight from the jar or tube. Because of the unique sour taste, you will need some sugar or another sweetener in most recipes you make with tamarind. The fact that tamarind brings out a amazing sweet and sour yet subtle flavor to a dish makes it quite popular as an ingredient.
Tamarind is used in various dishes in Southeast Asia, India, and the Middle East, including soups, sauces, curries, stir fries, noodle dishes and desserts. How much of the paste or concentrate you add to a dish depends on the brand you use as it determines the strength and thickness of the mix. If the paste seems a bit runny, add a little more to get the desired flavor. Tamarind can be mixed into chutneys and uncooked dips, added to marinades for its acidic touch, making the meat so much more tender.
Tamarind paste is also found in recipes for desserts and candies. Tomatilloes are not used in India or at least not much but are quite productive plants in my garden while lemons or other sour fruits are not possible to grow here.
No vinegar or lemon juice is used, because tomatilloes are very acidic and don't need any extra. In a large bowl, put the tomatilloes and sprinkle salt over them.
Cover it and leave for a day, mixing occasionally. Next day drain the tomatilloes. Dry roast the star anise put in first as these take longer, the black mustard, and the chilie pods add last and barely brown in places. Grind the roasted spices with the fenugreek and put aside. Add tomatilloes, ginger, sugars, and everything else to a large pan and heat to boiling.
Cook till fully hot and boiling. Fill half-pint jars and seal. Indian Sweet Eggplant Brinjal Pickle. Sweet Eggplant Pickle This is an Indian pickle, some would call a chutney, that I made up from several sources and my own tastes.
It is based it on my favorite sweet brinjal eggplant here in the US pickle available commercially. It has onion and garlic, which are often omitted in some recipes due to dietary restrictions of some religious orders. It also has dates which I added on my own based on another pickle I love.
I also used olive oil as mustard oil is not available and I like it's taste in these pickles. Use other oils if you like. This has more spices than the commercial type - and I think it's superior. I avoided black mustard seed, fenugreek, and cumin because almost all other pickles use these and they start to taste the same.
One recipe from Andhra Pradesh used neither and I followed it a little. It's wonderful with all sorts of Indian foods - and also used for many other dishes, especially appetizers. Dry roast half the coriander seeds in a pan till they begin to brown slightly and become fragrant - do not burn.
Put roasted and raw coriander seeds and all the other spices in a spice mill and grind till quite fine, or use a mortar and pestle. Put aside. Main Pickle 1. Heat half the oil and fry ginger till slightly browned, slowly. Then add 2 tbsp of water. Now you have 3 tbsp of paste equivalent. Keep in mind, method 2 will result in less liquid for your recipe, making it less moist.
The recipe call for tamarind concentrate and I can only find tamarind paste. Please let me know how do I convert? You would use 3 TBSP of paste in your recipe.
However, realise this will provide slightly more liquid to your recipe. This may or may not be an issue for you. If your recipe is tolerant of a bit more liquid, you should be fine. An example would be a dish that has a large volume of other ingredients compared to the tamerind. The only way to remedy the latter a huge proportion of tamarind would be to reduce the paste over heat. You would evaporate some of the liquid until you have the same amount of concentrate originally asked for in your recipe.
The 1 TBSP remaining would now be basically the same as the concentrate. In fact, it is literally concentrate at this point. Please let us know how you did, and how things turned out. Let me know if you have any additional questions! Your email address will not be published.
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